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  • 12 fresh clams
  • 1 shallot
  • 1/2 bunch parsley
  • 1 tsp. butter
  • 8 oz. prepackaged clams
  • 1 jar Napa Valley Bistro® Puttanesca Sauce
  • 1 package linguine
  • 1/4 tsp. crushed red pepper flakes
  • *Calculated ingredients may not always be as accurate as the original recipe.


Set a large pot of water to boil.

While waiting for the water to boil, rinse clams well and place in a small saucepan. Chop shallot and parsley, and add to saucepan with butter. Set aside.

Drain prepackaged clams, reserving ¼ cup of the juice. Mix the clams, reserved juice and Mezzetta Napa Valley Bistro Puttanesca Sauce in a saucepan and cook over medium heat.

Cook linguine according to package instructions. Cover pan with fresh clams and heat on high for five minutes. Turn off heat and continue to steam for another five minutes.

Mix cooked linguine with puttanesca and clam sauce, and garnish with steamed clams.

* Option: Add 1/4 tsp. crushed red pepper flakes for extra kick